Wedding cakes and desserts

We aren't doing that. Instead of cake, we'll give out some small soaps and standard thank-you notes as a gesture. There's no need to provide cake for those two either.

We aren't going to do that. Instead, we’re planning to hand out these little jars of local honey along with photo thank-you cards—since they come included in the package anyway. I was thinking that since we'll have about 20 guests, we could use those cards to include a personalized note for everyone individually. 🙂
I'll pass out any leftover dessert if there's anything left over.

So we’re sticking with the classic thank-you note, though I’m honestly torn on whether to bother handing out cookies too... I’ll definitely just pass whatever’s left over to my family the next day, but I was thinking about adding a little something extra alongside the photo since that's just how we do things around here, even if it feels like fewer and fewer couples are actually bothering with the sweets these days.

We aren't doing the whole cookie thing either... just lavender and a standard thank-you note.

Personally, I think getting cookies is killer because I’m a sucker for them, and honestly, they taste way better when you're snacking on them after the wedding is over rather than shoving them down your throat during the reception 🙂 so... why not? 🙂

I’m not interested in sharing cookies either. Honestly, I’d much rather just let everyone eat them all at once so I don't have to deal with any more of this nonsense tomorrow...

Since I’m a total dessert fanatic, I’ll be the one handing these out, and I’m really hoping the guests find them just as delicious on day two as I do! 😁 😁 😁 Fingers crossed the cookies turn out absolutely perfect! 🙂 😁

We’ll go with 300 grams, obviously—not every single one individually

Look, I gotta give a shout-out to Babic’s bakery over in Annapolis. My partner and I basically stumbled into it by accident once, and now? Now we’re regulars—we head there constantly just for the sweets because their stuff is seriously next level. Their Ferrero cake is just... wow. 🙂 We actually debated for a long time whether we should try hiring them for our big events since they're a bit out of our budget, but honestly, we always end up going with them. When you know the cake is going to be incredible and the pastries are top-tier, you just make it happen. Highly recommend.

Huge shoutout to bakery mus (Asheville/Riverton) and Ms. Sonja mus—hands down the best cakes and pastries I’ve ever had in my life.

Seriously, everyone at the wedding—from our parents' coworkers to our own colleagues, plus the neighbors—was begging for their contact info. They taste legit, homemade, and the slices are perfectly sized and neat. Major props. We're definitely becoming regulars, even if we have to drive a bit (they do delivery, too, obviously).

We grabbed 10 different kinds of pastries, where a kilo is $22, and a slice of cake is $3.25—specifically the chocolate parfait and the iced wind.
When the cake finally arrived, I was floored. The decoration was stunning, exactly what I asked for and then some... honestly...
It's worth checking them out!
Personally, dessert is a huge deal for me. I'm super picky and constantly testing different spots, and most bakeries don't cut it, but mus is absolutely top-tier. 👍

Eric Morgan54 said:Huge shoutout to bakery mus (Asheville/Riverton) and Ms. Sonja mus—hands down the best cakes and pastries I’ve ever had in my life.

Seriously, everyone at the wedding—from our parents' coworkers to our own colleagues, plus the neighbors—was begging for their contact info. They taste legit, homemade, and the slices are perfectly sized and neat. Major props. We're definitely becoming regulars, even if we have to drive a bit (they do delivery, too, obviously).

We grabbed 10 different kinds of pastries, where a kilo is $22, and a slice of cake is $3.25—specifically the chocolate parfait and the iced wind.
When the cake finally arrived, I was floored. The decoration was stunning, exactly what I asked for and then some... honestly...
It's worth checking them out!
Personally, dessert is a huge deal for me. I'm super picky and constantly testing different spots, and most bakeries don't cut it, but mus is absolutely top-tier. 👍

Just a quick question: how many people was the cake intended for, and roughly what was the total cost?
Feel free to send me a private message if you'd rather not post those details here.🙂

For 240 people, that’s $3.25 per head, which lands us at $133! Honestly, I could've pulled a move and ordered way less since the servers were slicing everything so thin..🙂

Eric Morgan54 said:For 240 people, that’s $3.25 per head, which lands us at $133! Honestly, I could've pulled a move and ordered way less since the servers were slicing everything so thin..🙂

It’s always like that. Their standard slice is bigger than what the waiters actually serve (besides, everyone would probably cut smaller pieces anyway).

We ordered about 30 portions of feta for a group of 50, but since the catering tray was massive and deep, they ended up slicing it so thin that everyone got nothing but slivers—except for us at the head table, where our pieces were actually decent-sized 😲 My kum nearly passed out when she saw what they tried to serve her on her plate 🤣

$233, which includes delivery straight to the restaurant

My cake isn't some cheap supermarket brand, it's $283 enough to feed 170 people.

Hey ladies,

Has anyone here actually tried making—or even thought about making—a super simple strawberry or mixed berry cake without using any fondant?

Honestly, I feel like I haven't seen a single decent cake lately that isn't smothered in that thick fondant stuff. It makes me wonder: if you skip the fondant, does the whole thing just fall apart, or can you actually get a clean slice without it being a total disaster?🤔

It wasn't actually supposed to be Ticino, but she ended up topping it with this white chocolate glaze and decorating the whole thing with little roses—which, to her credit, were also edible.

We aren't doing any fondant. The pastry chef says it’s really not an issue—as long as we keep it chilled, it’ll be fine. Apparently, most people just go that route nowadays anyway when they aren't going overboard with all the crazy decorations. We're sticking with a Ferrero cake instead.

Are you talking about a naked cake? Because if so, we’re definitely going that route—those things look absolutely mouthwatering 😁 I’d throw a picture up right now if I could, but oh well...
But seriously, there shouldn't be any excuse for a cake to fall apart just because you aren't using fondant; plenty of people stick to just frosting. Any decent pastry chef can whip up something dense and juicy regardless of how they decorate it (if mine starts crumbling, I'm basically admitting I totally failed 😁 and I'm clearly no pro)

redhound6 said:Hey ladies,

Has anyone here actually tried making—or even thought about making—a super simple strawberry or mixed berry cake without using any fondant?

Honestly, I feel like I haven't seen a single decent cake lately that isn't smothered in that thick fondant stuff. It makes me wonder: if you skip the fondant, does the whole thing just fall apart, or can you actually get a clean slice without it being a total disaster?🤔

We usually go for a "naked" style cake where there's no heavy frosting at all, so you can see the sponge layers clearly.

Scott Harris14 said:My cake isn't some cheap supermarket brand, it's $283 enough to feed 170 people.

Where on earth did you find such an affordable cake? Every caterer I talk to quotes me $350 $133 for just 30 people. ☕